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An essential part of a Thanksgiving meal (or any meal, if I’m being honest with you) is a cocktail. It doesn’t matter if you start or end the evening with one, but a cocktail makes every occasion just that much more special, especially if it’s something more than just mixing gin and tonic together (which, as my friends will tell you, is my favorite “cocktail” to make). This Boston Whisky Sour, however, is truly the perfect Thanksgiving cocktail. It’s got muddle apple, maple syrup, and just a dash of cinnamon, which all really help to put you in the holiday spirit, while the lemon juice is refreshing and sticks to the classic Whisky Sour roots. The finishing touch is a frothy egg white, which may sound strange if you’ve never tried it before, but trust me; it adds a great texture to an otherwise ordinary drink into a true Boston Sour. I hope that everyone has a fantastic Thanksgiving! Bottom’s up!

Your ingredients.

The hardest part of this is just straining and muddling the apples, then shaking everything up. Simple, yes?

First, muddle your apple in your mixer, then strain the juice and discard the apple pieces. You can just shake everything up in the mixer without doing this, if you like, but all of the apples make it difficult to get the drink out later, so I recommend just getting as much juice as you can out of the apples by smashing them with your mortar and then discarding the remnants.

Combine the apple juice, bourbon, lemon juice, maple syrup, egg whites, and cinnamon in your mixer, then top with ice and shake, shake, shake! for 30 seconds or so, then strain into 2 glasses filled with 2 ice cubes each. Garnish with an apple peel and/or an apple wedge and serve.

It’s delicious! It creates an incredible froth on top – you’d be surprised what you probably eat raw eggs in all time (specifically spaghetti carbonara or other sauces/salad dressings). Don’t be afraid!